Combine rice, onion, chickpeas and tomato in casserole dish. Add tahini, herbs, salt and pepper (if using) and mix well, ensuring that the tahini is evenly distributed throughout the mixture.
Cover casserole dish and bake at 180C/375F for approx. 45 minutes, or until top is beginning to brown. Remove from oven, drizzle with olive oil and sprinkle liberally with sesame seeds. Turn the oven up to 200C/400F and return casserole, uncovered, for a further 10-15 minutes. Serve with a leafy green salad or some steamed vegetables for a complete, filling meal. Enjoy!

I found this to be weirdly dry when I tried it last night. I served it with steamed veg and mixing the veg in helped a bit, so with some tweaking it could be good, but it also needs something to make it pop a bit - garlic maybe? Chili flakes? I'll definitely try it again, but not exactly as printed!

Besides that, it was pretty good. I used fire roasted tomatoes, threw in a few tablespoons of capers, and added about a teaspoon or so of lemon juice. I also used dried basil and oregano. Very good, can't wait to see what the leftovers taste like today.

really good! I added corn, broccoli, a garlic clove and curry powder (with a variety of Indian Spices) I also satue'd the onions in spicy curry powder before adding to the mix. It was a big hit (even for the meat eaters in my family).

I made this for my sick husband, who loves chickpeas and tahini, to try to get him to eat something. (I also added broccoli because I thought he could really use a vegetable.) I figured it would also be bland enough for his stomach to handle. My plan failed - he was feeling that bad - but I thought this was pretty good for something I intentionally tried to make easy on the stomach. I'm going to try it again, healthy person style, because I think with more seasoning it might be really good.